Randy Mayor; Lydia DeGaris-Pursell
4 servings (serving size: 1 3/4 cups)

Add grilled red peppers, onions, portobello mushrooms, asparagus, feta cheese, and olives to fusilli for a hearty pasta side dish with Mediterranean flair.

How to Make It

Combine all ingredients in a large bowl, tossing gently.

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Ratings & Reviews

CCCreations's Review

March 10, 2014
Tried this for the first time last night and it was worth every bite. The grilled vegetables bring a hint of smokiness to the dish. I used exactly what the recipe called for but feel it could use double the vegetables given the amount of pasta. Next time I will add leeks, zucchini, squash and whatever else is in season to give it more veg. I used cavatappi pasta since I didn't have fusilli and actually weighed it, 8oz dry, and found that made more than 4 cups cooked. Since we don't eat olives we omitted them but if you like them by all means go ahead and use them. We would also add more feta. The Chili-Garlic Viniagrette is nice and light and refreshing. We didn't find much heat from the serrano chili's and will add more next time and we also added more garlic. To those of you that may fear anchovy paste it is a must. If you like a properly prepared caesar salad, which has anchovy paste in the dressing, then you will enjoy this. I would proudly take this to any occasion.